Bill Marler

AUGUST 17, 2022

The CDC posted this today: “ A food has not yet been identified as the source of this fast-moving outbreak. So far, illnesses have only been reported from Michigan and Ohio. “. The CDC, public health and regulatory officials in several states (in addition to Ohio and Michigan?), the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) – I do not recall a CDC post recently that included working with both the FSIS (regulat

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FDA Food Safety Hospitality Hospitality 244

Modern Restaurant Management

AUGUST 19, 2022

Many people make the mistaken assumption that franchises are not local businesses. Fortunately, there are steps you can take to make your franchise restaurant a mainstay of your community. Local Stakeholders Create Community. Small businesses are the backbone of communities across the country. Coffee shops serve as early morning gathering places, restaurants provide a place where families reconnect, and shops selling retail goods keep lives running smoothly.

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Customer Service Customer Service Chef 197

Sculpture Hospitality

AUGUST 16, 2022

When you own or manage a restaurant, there’s a lot that you need to do and keep track of. From scheduling and training staff to prepping for service and getting dishes out, the list can seem never ending.

Inventory 133

Inventory 133

CHART

AUGUST 15, 2022

The breakout, Training Data Analytics: Measuring the Bottom Line Impact of a Good Company Culture, was presented by Carlo Cesario and Joe Wagner at CHART Austin. Participants took part in a hands-on exercise to identify ways to quantify and measure the impact of culture on their own organizations. Here are my key takeaways from this session.

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Bill Marler

AUGUST 13, 2022

Ohio: According to Wood County Department of Health, sixteen people in Wood County, Bolling Green, Ohio area have come down with E. coli in the past week, prompting the health department to begin investigating. From 2016 to 2020 the county only saw twenty-seven cases altogether. Those who have fallen ill range from ages 13 to 60 years old and those who contract the virus can experience different levels of sickness and gastrointestinal symptoms.

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Hospitality Hospitality Food Safety 227

Modern Restaurant Management

AUGUST 16, 2022

When I read that more than half of restaurant operators said it will be a year or more before business conditions return to normal, and they expect food, labor and occupancy costs to impact profit margins in 2022, it made me think. Are my businesses back to normal? Yes and no. Yes, we found ways to pivot and stay profitable through the pandemic. And yet, no, we are not back to normal, considering how much we’ve had to change in order to survive.

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CHART

AUGUST 15, 2022

One of the big challenges when it’s time for your team to make an investment in technology is to figure out who you should be considering as a vendor (and which companies you should avoid). Here are the 10 sources I use to efficiently develop my shortlist of tech suppliers.

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Bill Marler

AUGUST 17, 2022

New or fairy new outbreaks should remind us all how much the FDA does with the limited resources it has. Here is most of the latest: An outbreak of E. coli O157:H7 (ref# 1081) in an unidentified product was added to the table and FDA has initiated a traceback investigation. CDC has issued an Investigation Notice. . An outbreak of Salmonella Senftenberg (ref# 1087) in an unidentified product was added to the table.

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FDA Hospitality Hospitality 219

Modern Restaurant Management

AUGUST 17, 2022

The majority of restaurant operators expect the restaurant staffing shortage to extend into 2023 or later, according to the National Restaurant Association’s 2022 State of the Industry Report. Inevitably, the constant stress of being short-staffed and working tirelessly to fill the staffing gaps is causing many restaurant managers to suffer from job burnout.

Restaurant Management 189

Restaurant Management Restaurant Manager Staffing Recipes 189

Lithos POS

AUGUST 18, 2022

Not where opportunities arise. Marketing strategies succeed where opportunities are created. Burger King always tries to come up with very creative marketing ideas. Being the largest fast food chain in the world, they are willing to take any kind of risks in their marketing. The biggest example of that is the campaign called “The Beauty Of No Artificial Preservatives” Preservatives and artificial flavors in many fast food restaurants have long been criticized.

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CHART

AUGUST 15, 2022

A training revolution is required if we are to have any hope of reaching and engaging today’s workforce. Employers will have to revise both the content and delivery of their training programs to adapt to this new audience. Here are a few personal observations and proven best practices to help you overhaul your company's approach to training and development.

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Bill Marler

AUGUST 16, 2022

Cases of E. coli in Wood County appear to be related, according to a Tuesday update by the Wood County Health Department. Of the samples sent to Ohio Department of Health for testing, five have come back and all of those have been the same serotype, said Beth Peery, public health information and education manager. “That tells us that there may be a link between cases.

Hospitality 196

Hospitality Hospitality 196

Modern Restaurant Management

AUGUST 15, 2022

To celebrate its 50th anniversary, the team at Popeyes produced "Secrets of a Tastemaker: Al Copeland The Cookbook." Sharing over 100 recipes and behind-the-scenes-stories about larger-than-life Al Copeland, founder of Popeyes Famous Fried Chicken and Copeland's Restaurants of New Orleans. The book was written by Pulitzer Prize-winning and New York Times best-selling author Chris Rose, and Kit Wohl with the Copeland Family and foreword by Al Copeland Jr. “I’m extremely pr

Recipes 189

Recipes Chef Purchasing 189

Eating at a Meeting

AUGUST 15, 2022

What does it take to manage food and beverage for one of the meetings industry’s largest association conventions? Listen as Tracy talks with Tanya Philyaw, Senior Event Planner and Annette Gregg, Chief Revenue Officer for Meeting Professionals International about the organization's 2022 World Education Conference. They chat about how to use food to build community, what they are still learning about meal planning, how attendee dietary needs affects what they choose to serve the thousands of even

Food and Beverage 40

Food and Beverage Food and Beverage 40

CHART

AUGUST 15, 2022

As the hospitality industry continues to face staffing shortages, restaurants need to find ways to compete for talent against so-called "gig work." While gig work is appealing for its flexibility, there are substantial disadvantages as well. The opportunity for restaurants, then, is to find ways to mimic the advantages of gig work while also highlighting their own advantages over the gig economy.

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Staffing Hospitality Hospitality 100

Bill Marler

AUGUST 19, 2022

While I wait with the rest of you hitting refresh on the CDC website waiting on an update on the numbers ill and the cause of the “E. coli Outbreak with Unknown Food Source,” I am reminded by how many times I have been asked why it takes so long to figure these outbreaks out. To borrow from the Beatles, it is a “long and winding road.”. In all CDC announcements of a foodborne outbreak is this caveat: As mentioned above, the true number of sick people in an outbreak is likely higher than the numb

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Modern Restaurant Management

AUGUST 15, 2022

The Future of Foodservice Tech Amid Pandemic Learnings. Once seen as a novelty, foodservice tech solutions are becoming a staple in restaurant kitchens and dining rooms across the country. Throughout the pandemic, operators have taken note of consumers’ changing lifestyles and the needs of their staff, and as a result, recent innovations have emerged to address these new needs.

Purchasing 209

Purchasing 209

Eating at a Meeting

AUGUST 15, 2022

What does it take to manage food and beverage for one of the meetings industry’s largest association conventions? Listen as Tracy talks with Tanya Philyaw, Senior Event Planner and Annette Gregg, Chief Revenue Officer for Meeting Professionals International about the organization's 2022 World Education Conference. They chat about how to use food to build community, what they are still learning about meal planning, how attendee dietary needs affects what they choose to serve the thousands of even

Food and Beverage 40

Food and Beverage Food and Beverage 40

Optimum Control

AUGUST 17, 2022

As the restaurant industry continues to evolve, so too must the technologies being used. We’ve seen the rise in popularity of all-in-one platforms, and they do offer many advantages such as a single platform, one bill to pay, and one system to learn and use. Sounds great, right? What if we told you that using an all-in-one platform may be holding back your organization’s progress?

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Inventory Management Software Inventory Management Inventory Restaurant Management 52

Bill Marler

AUGUST 19, 2022

Although the CDC is still reporting only 29 ill in Ohio and Michigan total. On the ground in the states there are different numbers. The Ohio Department of Health said cases had been reported in Wood, Lucas, Mahoning, Clermont, Cuyahoga, Franklin, Lorain, and Summit counties. Thus far Wood county has reported 20 illnesses. The Michigan Department of Health and Human Services (MDHHS), the Michigan Department of Agriculture and Rural Development (MDARD) and three local health departments – Kent, O

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Modern Restaurant Management

AUGUST 18, 2022

As many restaurant owners know, selling a business is no easy task. Many time-consuming steps go into selling a restaurant. The sale of every business is unique, but the fundamentals are similar. Restaurant owners can take many steps to find the right deal. The more prepared the business owner, the more likely they are to maximize profits. It is ideal to begin thinking about selling a business two years in advance.

Purchasing 180

Purchasing 180